Beer and Wine Final alcohol content in wine varies from 6-9 % by weight 8-13 % by weight both (a) and (b) 13-15 % by weight 6-9 % by weight 8-13 % by weight both (a) and (b) 13-15 % by weight ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The process of making malt as soluble as possible by using enzymes adjuncts etc is known as mashing pitching brewing malting mashing pitching brewing malting ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine In a hot climate, grapes lose acidity because enough malic acid is not made of break down of malic acid enough tartaric acid is not made of break down of tartaric acid enough malic acid is not made of break down of malic acid enough tartaric acid is not made of break down of tartaric acid ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine A hydrometer measures grape sugar measures alcohol in the wine measures wine acid requires a few drops of juice measures grape sugar measures alcohol in the wine measures wine acid requires a few drops of juice ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine What temperature is maintained during anaerobic fermentation of red wine? 27-31 °C 31-34 °C 24-27 °C 20-24 °C 27-31 °C 31-34 °C 24-27 °C 20-24 °C ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The germination of barley kernels under controlled temperature and humidity to generate enzymes for the degradation of starch and protein is known as brewing pitching mashing malting brewing pitching mashing malting ANSWER DOWNLOAD EXAMIANS APP
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